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Simmer pearled barley for 20 to 25 minutes, until tender and chewy, and hulled barley for 40 minutes or longer. Drain any excess moisture, in the case of hulled barley, then let the grain rest for 10 minutes to absorb the remaining surface moisture and become slightly firmer.
Heat oil in a Dutch oven over medium-high heat. Add onion, fennel, garlic, and basil; cook, stirring frequently, until tender and just beginning to brown, 6 to 8 minutes. Mash Â½ cup of the beans. Stir the mashed and whole beans, tomatoes, broth and barley into the pot. Bring to a boil over high heat. Reduce heat to medium and simmer, stirring occasionally, until the barley is tender, about 15 minutes. Stir in spinach and cook until wilted, about 1 minute. Remove from the heat and stir in cheese and pepper.